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Indonesion Chicken Thighs

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Ingredients

Adjust Servings:
12 boneless skinless chicken thighs
6 garlic cloves pressed and chopped
1 1/2 tablespoons fresh ginger grated
1 tablespoon sesame oil
3 tablespoons soy sauce
1/2 teaspoon cayenne pepper
1/2 cup peanut butter (smooth or chunky)

Nutritional information

483.3
Calories
250 g
Calories From Fat
27.8 g
Total Fat
6 g
Saturated Fat
171.8 mg
Cholesterol
1081.3 mg
Sodium
9.1 g
Carbs
2.2 g
Dietary Fiber
3.3 g
Sugars
50.5 g
Protein
263g
Serving Size

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Indonesion Chicken Thighs

Features:
    Cuisine:

    Oh boy set it up already to go when we left in the morning but forgot to turn in on just before we left so o'kay put on high for 4 to 5 hours should do it and in the rush of things was ready to serve at 4 1/2 hours and they were just about falling apart (could maybe have done with less). For the sauce I added a cornflour/corn starch slurry to thicken which added a nice gloss and thickeness to the sauce and served over the chicken and the rice (which I reheated from frozen in the microwave), originally was only going to serve with coleslaw and the sauce over the chicken but there was so much of the sauce and it tasted so good I added the rice to the plate and it was a well worth addition. The only change I would make would be to whisk the sauce ingredients in a bowl an then taste before pouring over the thighs, in case adjustment to the sauce is needed as the soy was a little strong in ours and would turn the chicken half way through' I also made as a 3 serve portion and my 9 thighs just fitted perfectly folded deli style in the bottom of the crock pot/slow cooker. Thank you weekend cooker for another great slow cooker recipe (I think you are becoming my slow cooker guru), made for Rookies Recipe Tag Game.

    • 390 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indonesion Chicken Thighs,Something I saw in today’s paper that seems delicious, and great any time of the year.,Oh boy set it up already to go when we left in the morning but forgot to turn in on just before we left so o’kay put on high for 4 to 5 hours should do it and in the rush of things was ready to serve at 4 1/2 hours and they were just about falling apart (could maybe have done with less). For the sauce I added a cornflour/corn starch slurry to thicken which added a nice gloss and thickeness to the sauce and served over the chicken and the rice (which I reheated from frozen in the microwave), originally was only going to serve with coleslaw and the sauce over the chicken but there was so much of the sauce and it tasted so good I added the rice to the plate and it was a well worth addition. The only change I would make would be to whisk the sauce ingredients in a bowl an then taste before pouring over the thighs, in case adjustment to the sauce is needed as the soy was a little strong in ours and would turn the chicken half way through’ I also made as a 3 serve portion and my 9 thighs just fitted perfectly folded deli style in the bottom of the crock pot/slow cooker. Thank you weekend cooker for another great slow cooker recipe (I think you are becoming my slow cooker guru), made for Rookies Recipe Tag Game.,Sorry but this just didn’t turn out at all. I made it exactly as written and the flavour for us was “off”. Made for PAC Spring ’13


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    Steps

    1
    Done

    Place the Chicken Thighs on the Bottom of a Slow Cooker.

    2
    Done

    Sprinkle With Garlic, Ginger, Sesame Oil, Soy Sauce, and Cayenne Pepper.

    3
    Done

    Cover, and Cook on Low For 8 Hours or Until a Meat Thermometer Reaches 180 Degrees Fahrenheit.

    4
    Done

    With a Slotted Spoon Remove Chicken Pieces from Slow Cooker.

    5
    Done

    Stir Peanut Butter Into Remaining Juices.

    6
    Done

    If the Sauce Is Thicker Than You Like, Stir in 1/4 to 1/3 Cup of Water.

    7
    Done

    Spoon Peanut Butter Sauce Over Chicken to Serve.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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